Basil to Pesto

Have you seen the beautiful bundles of basil at the Farmers’ Market? Pick up a large bundle – just $1 or $2. Bring it home. Rinse it off. Stuff it into a blender. Add 1/2 cup of olive oil, three cloves of crushed garlic, a handful of shredded Parmesan, salt & pepper and blend. You may need to stop the blender and push the leaves down a bit with a spatula. But when you’re done you’ll have creamy, fresh, basil pesto.

Spread it on slices of french bread or toss it with hot linguine – like we did last night. Sprinkle with pine nuts. Mmmm.

Place any leftover pesto in a ziplock bag and keep in the freezer.

Hard to imagine that blending beautiful green leaves into mush could create something so delicious. A nice metaphor for life I think. Sometimes we think our lives are a mess that can’t be redeemed. That’s OK. Do nothing. Pray. Be patient. Fortunately, God knows how to make “pesto” from the mess of our lives.